Week 3

Mon – Ravioli Primavera

Serves 4 (easily doubles for lunch leftovers)

Ingredients

1 lb. bag cheese ravioli
1 lb. bag Italian–blend frozen vegetables
1 jar Hannaford tomato and basil pasta sauce
1/2 cup grated Parmesan cheese vegetables for steaming

Directions

• Cook ravioli according to package directions. Combine vegetables and sauce in a saucepan, bring to a simmer over medium heat.
• Toss ravioli with sauce. Garnish with cheese.

Tue – Broiled Pork Chops with Vegetables and Sweet Apples

Serves 4

Ingredients

4 center loin pork chops
2 Tbsp. Hannaford brown sugar
2 Granny Smith apples, peeled, cored and sliced
1 (12 oz.) package Hannaford steam-in–bag vegetables (your choice)
1 Tbsp. butter

Directions

• Preheat broiler. If desired, season chops with salt and black pepper; broil 4 to 5 inches from heating element for 8 to 10 minutes per side.
• While pork is cooking prepare apples and vegetables. Melt butter in a large skillet, cook and stir apples until tender, 5–6 minutes. Sprinkle with brown sugar and stir to dissolve.
• Steam vegetables in bag per instructions on package. To serve, divide chops and vegetables between 4 plates, spoon apples over pork.

Wed – Shrimp Scampi with Baby Arugula Demi–Salad

Serves 4

Ingredients

1 stick Hannaford butter
4 cloves garlic, peeled and thinly sliced
1 lb. bag Hannaford cooked frozen shrimp (70/90), thawed, tails removed
2 Tbsp. fresh lemon juice (1 lemon)
1 (13.25 oz.) box Hannaford whole wheat spaghetti
4 ounces baby arugula
1/4 cup bottled dressing

Directions

• Start pasta water and cook spaghetti. In a large skillet, melt butter on medium-low heat. Add garlic and sauté for 2 minutes.
• Add shrimp. If desired, season with salt & pepper and turn heat up to medium. Cook shrimp until heated through, 2–3 minutes, stirring constantly.
• Add lemon juice and remove from heat. Toss with pasta. Toss arugula with dressing. To serve, divide spaghetti and shrimp between four plates, with 1/4 of the dressed salad on the side.

Thu – Steak & Veggies

Serves 4

Ingredients

1 1/4 lbs. London Broil steak
1 cup Taste of Inspirations bottled marinade
1 head broccoli
1 (1 lb.) bag baby carrots
15 oz. loaf French bread, from bakery

Directions

• Place steak into a gallon size storage bag and add marinade. Let marinate for at least 1 hour or as long as overnight. Preheat grill to medium high or preheat oven broiler. Grill or broil steak until done, about 5–8 minutes per side, depending on thickness.
• While steak is cooking, wash broccoli and carrots in cold water, place in a covered casserole and microwave 5 minutes or until just tender. If desired, season with salt and pepper and a bit of olive oil.
• Cut steak thinly against the grain. Serve steak & veggies with French bread on the side.

Fri – Chicken and Corn Quesadillas

Serves 4

Ingredients

1 lb. boneless chicken breasts, cooked & chopped
1 cup Hannaford frozen corn
1 (8 ct.) pkg. Hannaford flour tortillas
1 (8 oz.) bag Hannaford shredded cheddar cheese
1 jar Hannaford prepared salsa

Directions

• If desired, season chicken breasts with salt & pepper and a dash of chili powder. Prepare corn according to package directions.
• Lay out 4 tortillas on a large baking sheet. Spread cheese, corn & chicken evenly on tortillas, layer with more cheese and cover with a second tortilla.
• Low-broil until cheese is melted and top is just lightly browned. Serve with salsa.

Week 4

Mon – BBQ Pulled Pork Sandwiches with Coleslaw and Pickles

Serves 4

Ingredients

1 lb. pork tenderloin
2 Tbsp. BBQ spice rub
1 Tbsp. canola oil
1 cup diced onion
1 clove garlic
2 cups Hannaford BBQ sauce
4 bulkie rolls
1/2 lb. deli coleslaw
1/2 cup bread and butter pickles

Directions

• Rub tenderloin with seasoning. Preheat the oven to 350 degrees. Sear whole tenderloin on all sides in a hot, nonstick skillet. Remove from the heat.
• Cover tenderloin with foil and bake for 25 minutes. Heat oil in a medium saucepan over medium heat and cook onion and garlic for 5-10 minutes.
• Add barbecue sauce and stir. Simmer for 10 minutes. Shred pork with 2 forks. Add pulled pork to sauce. Serve on buns with coleslaw and pickles on the side.

Tue – Chicken Creole with Red Beans and Rice

Serves 8

Ingredients

1 (8 oz.) box red beans and rice
Nonstick cooking spray
2 lbs. boneless skinless chicken breasts, cut into thin strips
2 (14 oz.) can Italian–style diced tomatoes
1/2 cup chopped onion
2 cups low sodium chili sauce
3 cups chopped bell peppers
4 cloves garlic, minced
3 cups chopped celery
Tabasco sauce

Directions

• Prepare beans & rice according to package instructions. Spray large soup pot with nonstick cooking spray and heat over high heat.
• Cook chicken in pot, stirring for 3–5 minutes or until no longer pink. Reduce heat. If desired, season with salt and pepper.
• Add tomatoes with juice and all other ingredients. Bring to a boil and reduce heat. Simmer covered for 10 minutes, until vegetables are tender.
• Serve over rice. Offer Tabasco on the side. Refrigerate leftovers for lunches.

Wed – Taco Salad

Serves 4

Ingredients

1 lb. lean ground beef
1 jar Hannaford salsa
1 vine–ripe tomato
1 head iceberg lettuce
1 (8 oz.) bag Hannaford shredded cheddar cheese
4 oz. Hannaford tortilla chips

Directions

• Brown ground beef in a skillet over medium heat. Drain fat and add 1/2 the jar of salsa. Keep warm.
• Wash and chop tomato and lettuce. Layer all ingredients, ending with salsa and cheese, into 4 bowls.

Thu – Chicken, Rice and Broccoli Dinner

Serves 4

Ingredients

2 Tbsp. canola oil
2 lbs. Hannaford Inspirations chicken tenders
2 (10.75 oz.) cans condensed, reduced–sodium cream of chicken soup
1 (1 lb.) bag baby carrots
3 cups water
1/2 tsp. garlic powder
4 cups uncooked instant brown rice
1 lb. bag frozen broccoli florets
2/3 cup dry white wine or low–sodium chicken broth

Directions

• Heat oil in large nonstick soup pot on medium-high heat. Add chicken; cook 3–5 minutes on each side. Remove from pot and put on plate.
• Whisk soup and water together in small bowl. Add wine or broth and garlic powder. Add mixture to soup pot and bring to a boil over high heat.
• Stir in rice and broccoli. Top with chicken and juices from plate; cover. Cook on low heat for 5 minutes. Season with black pepper and serve. Refrigerate leftovers for lunches.

Fri – Asian Noodle Bowl

Serves 4

Ingredients

1 box Hannaford whole wheat spaghetti
2 tsp. canola oil
2 garlic cloves, minced
1 tsp. chili powder
1 lb. bag frozen stir–fry vegetables
3/4 cup water
1/4 cup BBQ sauce
1 Tbsp. creamy peanut butter
1/4 cup chopped roasted peanuts

Directions

• Cook spaghetti according to package directions, drain and rinse.
• Heat a large nonstick skillet over medium–high heat. Add oil and sauté garlic and chili powder until golden, about 1 minute.
• Add water and vegetables. Cook until vegetables are tender–crisp, about 3 minutes. Add the BBQ sauce and peanut butter, stir until sauce is smooth. Toss sauce and vegetables with spaghetti and garnish with chopped peanuts.

Week 5

Mon –Garlic Chicken with Vegetables

Serves 4

Ingredients

8 chicken breasts, boneless, skinless (4 breasts will be used later in the week)
Grated peel and juice of 1 lemon
Black pepper to taste
2 cloves of garlic
1 pinch of thyme leaves
8 cups of steamed brown rice (4 cups of rice to be used later in the week)
1 (12 oz.) bag Hannaford frozen steam–in-bag harvest blend vegetables

Directions

• Preheat oven to 350 degrees F. Place chicken breasts in large, shallow baking pan. Top with grated lemon peel and lemon juice, pepper, garlic and thyme. Bake chicken until done, about 15 minutes.
• Cook rice in rice steamer or according to package directions. Cook vegetables.
• Store half of rice and 4 chicken breasts in refrigerator for Wednesday and Friday’s dinners.
• Serve chicken with rice and vegetables.

Tue – Tuna Casserole with Green Beans

Serves 4

Ingredients

1 (14.5 oz.) box Hannaford cheddar mac n’ cheese
1 can Hannaford cream of mushroom soup
2 (6 oz.) cans of albacore tuna
1 (12 oz.) bag Hannaford frozen steam–in–bag green beans

Directions

• Make the mac n’ cheese per instructions on box.
• Drain the liquid from the tuna. Add tuna and soup to the mac n’ cheese.
• Heat and serve with a side of green beans.

Wed – Chicken Stir-Fry

Serves 4

Ingredients

1–2 Tbsp. vegetable oil
1 large egg
1 (12 oz.) bag Hannaford frozen stir-fry veggies
1 bottle Taste of Inspirations stir-fry sauce
2 cooked chicken breasts, diced (from Monday)
4 cups cooked brown rice (from Monday)

• Heat wok or deep skillet to high. While pan is heating, coat with 1–2 Tbsp. vegetable oil.
• Add egg and scramble until done.
• Add bag of vegetables and stir-fry sauce. Stir for about 5 minutes, until vegetables are cooked but still crisp.
• Add chicken and rice and heat through.

Thu – Tacos

Serves 4

Ingredients

1 lb. ground beef
1 pkg. taco kit (shells & seasoning)
2 cups shredded iceberg lettuce
1 vine-ripe tomato, diced
1 cup Hannaford shredded Mexican cheese
Optional: low fat sour cream

Directions

• Brown ground beef in skillet on medium–high heat and season according to instructions on the box of taco shells.
• Cook taco shells per package instructions.
• Fill cooked taco shells with seasoned beef, lettuce, tomato, cheese and sour cream (if desired).

Fri – Penne Chicken Bake with Garlic Bread

Serves 4

Ingredients

2 cooked chicken breasts, diced (from Monday night)
1 (8 oz.) pkg. Hannaford whole wheat penne, cooked
1 (26 oz.) jar Hannaford pasta sauce
2 cups peas and carrots
2 Tbsp. grated Parmesan cheese
1/2 loaf Hannaford garlic bread

Directions

• Cook pasta per intructions on package.
• Combine chicken, cooked pasta, pasta sauce, and peas and carrots in large microwave container.
• Cook on high until heated through, about 6 minutes. Stir and top with cheese.
• While cooking, heat garlic bread according to directions on package.
• Serve penne with garlic bread.

Week 6

Mon – Slow Cooker Pork Roast

Serves 4

Ingredients

2-3 lb. pork roast (also called Boston butt roast)
4–5 medium potatoes, quartered or sliced
2 onions, sliced
6 carrots cut into 1/2 inch pieces
1 (10.5 oz.) can Hannaford cream of mushroom soup Water

Directions

• Place all ingredients in slow cooker, then fill with water to the halfway point. Cook on low all day (8-10 hours).
• Remove from slow cooker and reserve 2 cups of pork for Wednesday night. Enjoy the rest, saving any leftovers for a quick and delicious lunch.

Baked Haddock with Rice Pilaf & Veggies

Serves 4

Ingredients

1 1 /2 lbs. fresh haddock
1 cup seasoned bread crumbs
2 Tbsp. butter
1 lemon
1 box rice pilaf
1 (12 oz.) bag Hannaford frozen steam–in–bag green beans

Directions

• Preheat oven to 425 degrees F.
• Lightly grease or spray glass baking dish. Rinse fish, pat dry and coat with bread crumbs, dabs of butter and lemon juice to taste. Cook for approximately 20 minutes or until fish flakes easily.
• Cook rice pilaf and green beans per package directions.
• Serve fish with rice pilaf and green beans.

Wed – Calico Chicken Skillet

Serves 4

Ingredients

5 oz. yellow rice mix, dry
1 (12 oz.) Hannaford frozen vegetables
1 lb. boneless chicken tenders
1 1/2 tsp. barbeque seasoning, mesquite flavored
1 Tbsp. Hannaford vegetable oil
1/3 cup finely chopped onion

Directions

• Cook rice and vegetables according to package. Keep hot; do not drain.
• Sprinkle chicken with mesquite barbeque seasoning. In 10–inch nonstick fry pan or oven-safe casserole dish, heat oil over medium heat. Add chicken. Add onion and stir until chicken is brown and fork can be inserted easily (about 5 minutes).
• Add cooked rice and vegetables, stirring well. Reduce heat to lowest temperature, cover and let simmer about 5 minutes.

Fri – Easy Calzone with Vegetables

Serves 4

Ingredients

1 (16 oz.) Hannaford pizza crust dough ball
2 cups Hannaford shredded mozzarella cheese
1 (12 oz.) bag Hannaford frozen vegetables
3 cups frozen chopped broccoli, cooked
1 Tbsp. butter
1/2 cup Hannaford pizza sauce

Directions

• Preheat oven to 400 degrees F. Grease baking sheet.
• On a lightly floured surface, roll out dough into a 9 x 14-inch rectangle, about 1/4” thick. Transfer to prepared baking sheet.
• Spread pizza sauce over half the dough, lengthwise. Sprinkle cheese over dough to within a half-inch of all edges. Layer broccoli over sauce. Fold dough in half, lengthwise, over cheese and broccoli filling. Seal edges by pressing with the tines of a fork. Prick top.
• Melt butter and brush top of crust.
• Bake 20 to 25 minutes or until crust is lightly browned. Let rest 5 minutes before cutting.
• Serve with salad.

Week 7

Mon – Crock Pot Chicken Dinner

Serves 4

Ingredients

4 lb. roasting chicken
1/4 tsp. freshly ground pepper
4-5 medium potatoes, quartered or sliced
2 onions, sliced
6 carrots
1 (10.5 oz.) can Hannaford cream of mushroom soup Water

Directions

• Rinse chicken and pat dry, sprinkle with pepper. Place all ingredients in crock pot and fill halfway with water. Cook on low all day (8-10 hours).
• Remove from crock pot and reserve 2 cups of chicken for Wednesday night. Enjoy the rest for lunch or leftovers.

Tue – Microwave Stuffed Peppers

Serves 4

Ingredients

3 green bell peppers
3/4 lb. lean ground beef
1 egg, lightly beaten
1/3 cup instant brown rice, dry
1/3 cup water
1 (8 oz.) can Hannaford tomato sauce
2 tbs. seasoned bread crumbs
1 tbs. butter, melted

Directions

• Cut peppers into halves, lengthwise, and hollow out. Place in a microwave–safe baking dish. Set aside.
• Combine in a mixing bowl raw ground chuck, egg, rice, water, half of the tomato sauce (add salt & pepper if desired); mix well.
• Fill peppers with meat and rice mixture; pour remaining tomato sauce over top of stuffed peppers.
• Cover, microwave on high or full power for 10 minutes. Sprinkle breadcrumb mixture over peppers. If a softer pepper is desired cook pepper on high or full power for 1 to 2 minutes before stuffing with meat and rice mixture.

Wed – Pepper Chicken Stir-Fry

Serves 4

Ingredients

1 (12 oz.) bag Hannaford frozen stir–fry vegetables
1/2 cup Taste of Inspirations sti–fry sauce
1 cup cooked chicken, diced (from Monday night)
3 cups cooked brown rice

Directions

• Lightly spray a skillet with vegetable cooking spray and place over medium–high heat.
• Sauté vegetables, until crisp–tender and heated through, about 5 minutes.
• Season vegetables with stir–fry sauce. Add chicken and heat through.
• Serve the vegetables over rice.

Thu – Tuna Tomato Macaroni

Serves 4

Ingredients

2 cups Hannaford dry macaroni
1 (6 oz.) can low–sodium tuna (in water), drained
1 (14 oz.) can Hannaford diced tomatoes with Italian herbs and garlic
1/2 cup water
4 Tbsp. Hannaford Parmesan cheese

Directions

• Combine all ingredients except Parmesan cheese in shallow, microwaveable container.
• Cover and microwave on high for 12 to 15 minutes or until macaroni is tender.
• Serve each portion with 1 Tbsp. Parmesan cheese.

Fri – Country Pork Skillet

Serves 4

Ingredients

1 lb. center loin pork chops
1 (12 oz.) can Hannaford pork gravy
2 Tbsp. Hannaford ketchup
1 (20 oz.) bag Ore–Ida frozen seasoned roasting potatoes
1 (12 oz.) bag Hannaford frozen mixed vegetables

Directions

• In large skillet, brown pork.
• Stir in gravy, ketchup and potatoes; cover and simmer for 10 minutes.
• Stir in vegetables; cook for 10 to 15 minutes until vegetables are tender.

Week 8

Mon – Chili Pepper Beef Burritos in the Slow Cooker

Serves 4

Ingredients

2–3 lb. beef roast (reserve 2 cups for Wednesday’s dinner)
1 (7.75 oz.) cans diced green chilies
1 small onion, diced
1 green pepper, seeded and diced
1 tsp. cumin
1 tsp. red pepper flakes
8 tortillas
1 cup Hannaford shredded Mexican cheese
1 vine–ripe tomato, diced
Optional: low fat sour cream

Directions

• Add beef, chilies, onion, pepper, cumin and red pepper flakes to slow cooker and cook on low all day (8–10 hours).
• When done, shred mixture by stirring until meat falls apart.
• Spoon mixture onto flour tortillas and top with shredded cheese and diced tomato.

Tue – Shrimp with Angel Hair Pasta

Serves 4

Ingredients

1 (1 lb.) bag Hannaford frozen raw shrimp (medium size)
2 Tbsp. canola oil
3–4 cloves of garlic, diced
2 (14.5 oz.) cans Hannaford seasoned diced tomatoes
1 (16 oz.) box Hannaford whole wheat spaghetti

Directions

• Clean shrimp and remove tails.
• Heat skillet to medium-high and add canola oil, garlic and raw shrimp. Sauté shrimp until cooked (pink, no longer translucent). Add tomatoes and cook until heated through.
• Cook pasta per package directions.
• Serve shrimp mixture over pasta.

Wed – Taco Salad Bowl

Serves 4

Ingredients

1 (5 oz.) box tortilla bowls
2 cups shredded beef (from Monday)
1 head iceberg lettuce
1 (15 oz.) can Hannaford black beans, drained
1 vine-ripe tomato, diced
1 cup Hannaford shredded Mexican cheese
Optional: 1 cup Hannaford low fat sour cream

Directions

• Spray skillet with cooking spray and heat beef on medium until heated through.
• Layer tortilla bowl with shredded beef, lettuce, black beans, diced tomato and cheese. Optional: top with sour cream.

Thu – Cornflake Chicken with Vegetables

Serves 4

Ingredients

4 chicken breasts, boneless and skinless
2 cups cornflakes
1/2 tsp. black pepper
1 tsp. salt
4 Tbsp. margarine, unsalted 1 (12 oz.) bag Hannaford frozen vegetables (your choice)

Directions

• Preheat oven to 375 degrees F.
• Place cornflakes in a plastic bag and crush gently with rolling pin. Add salt and pepper. Set aside.
• Melt margarine in microwave–safe bowl.
• Dip chicken breast in margarine, then place one at a time into bag with cornflake mixture. Shake gently. Place chicken in 9 x 13–inch glass dish.
• Sprinkle remaining cornflakes from bag over chicken.
• Bake uncovered for 20 to 30 minutes or until chicken is tender.

Fri – Japanese Stir-Fry

Serves 4

Ingredients

4 cups brown rice
2 tsp. canola oil
3/4 cup snow peas
1/4 cup sliced red onion
1 (16 oz.) bag Hannaford frozen stir–fry vegetables
1 cup shredded cabbage
Sesame oil to taste

Directions

• Prepare rice per package directions.
• Heat wok or skillet until hot and add oil. Add vegetables and cook until vegetables are crisp but tender, about 2 minutes.
• Serve stir fry with rice.

Week 9

Mon – Slow Cooker Sweet ’n Sour Chicken

Serves 4

Ingredients

2 1/2 tsp. minced garlic
1 medium onion, finely chopped
3/4 cup sweet and sour sauce
3/4 cup barbecue sauce
4 lbs. boneless, skinless chicken thighs
1 (7 oz.) pkg. instant brown rice
1 (12 oz.) pkg. steam–in–the–bag peas
2 scallions, thinly sliced

Directions

• Add the first 4 ingredients to a slow cooker and mix well to combine. Add chicken and toss well to coat with the sauce.
• Cover and cook on low for 8 hours. Give chicken a gentle stir. Transfer half of the chicken to a food storage bowl for Wednesday dinner. Leave remaining chicken in the slow cooker for dinner.
• Prepare instant rice and peas according to package instructions.
• To serve, divide rice and vegetables among 4 plates. Serve chicken mixture over the rice. Garnish with scallions.

Tue – Spaghetti with Pesto and Fresh Tomatoes

Serves 4

Ingredients

1 (16 oz.) pkg. Hannaford whole wheat spaghetti
1 pint cherry or grape tomatoes, halved
4 scallions, thinly sliced
6 Tbsp. Hannaford vinaigrette dressing
1/2 cup prepared pesto sauce
1/4 cup grated Parmesan cheese
2 Tbsp. chopped fresh basil or fresh parsley (optional)

Directions

• Prepare spaghetti according to package. Reserve 1/3 cup spaghetti cooking water before draining. Set aside. Drain spaghetti and return to cooking pot.
• While spaghetti cooks, prepare tomato salad: In a bowl, toss tomatoes, scallions and vinaigrette. If desired, season with salt and pepper. Set aside.
• Add pesto and 1/3 cup cooking water to drained pasta. Toss well to coated.
• Divide spaghetti among 4 plates and top with cheese. Serve tomato salad on the side and, if desired, garnish with fresh herbs.

Wed – Sweet ‘n Sour Chicken with Couscous and Garlic Spinach

Serves 4

Ingredients

1 (10 oz.) box couscous
1 Tbsp. olive oil
1 tsp. minced garlic
1 (7 oz.) pkg. baby spinach
Leftover sweet & sour chicken (from Monday)

Directions

• Prepare couscous according to package instructions and set aside.
• Heat olive oil and garlic in a 12–inch skillet over medium heat. When hot, add spinach, a few handfuls at a time, stirring each time. Spinach will wilt quickly. If desired, season spinach with salt and pepper. When all spinach is cooked, remove from heat and cover.
• Reheat chicken in the microwave 3 to 5 minutes, stirring halfway through (cooking times will vary).
• To serve, fluff couscous with a fork. Place couscous and spinach on 4 plates along with equal portions of chicken.

Thu – Meal Ideas Roast Beef Antipasto Salad

Serves 4

Ingredients

1 head romaine lettuce, washed, dried and cut into bite–sized pieces
3/4 lb. thin–sliced roast beef
8 slices provolone
1/4 lb. marinated mushrooms (from our deli)
1/4 lb. olives (from our olive cart)
2 tomatoes, quartered
Whole grain demi–baguette
Leftover pesto (from Tuesday)

Directions

• Place equal portions of lettuce on 4 plates. Top with remaining salad ingredients.
• Serve with slices of bread and pesto sauce.

Fri – Zucchini & Turkey Casserole

Serves 4

Ingredients

1 (8 oz.) can crescent dinner rolls
2 Tbsp. olive oil
3 cups thinly sliced zucchini (about 2 medium zucchini)
1/2 cup thinly sliced onion
1/2 tsp. Italian seasoning
1/2 lb. home–style turkey breast, chopped (from our deli)
8 oz. grated Mexican–blend cheese
3 eggs, beaten

Directions

• Preheat oven to 350°F. Line an 8 x 8–inch baking pan with crescent roll dough. Set aside.
• Add oil to a large skillet over medium heat. When hot, add zucchini, onion and Italian seasoning. Cook and stir until onions are tender, 8 to 10 minutes. If desired, season with salt and pepper.
• Transfer vegetables to a bowl and stir in turkey and cheese. Stir in beaten eggs until all ingredients are well mixed. Pour mixture into the prepared baking pan and bake 30 to 40 minutes until set and golden on top.

Week 10

Mon – Slow Cooker Beef and Barley Stew

Serves 8

Ingredients

2 lbs. lean beef stew meat
2 (1 lb.) bags frozen mixed vegetables, thawed
1 (28 oz.) can crushed tomatoes
1 (14.5 oz.) can reduced–sodium beef broth
2 reduced-sodium beef bouillon cubes
3/4 cup barley, rinsed and picked over
1 1/2 tsp. Italian seasoning

Directions

• Add all ingredients to the slow cooker. Stir well to combine.
• Cover and cook on low for 8 hours, stirring once, one hour before serving. If desired, season with salt, pepper and Tabasco.
• Freeze leftover portions for lunches.

Tue – Gemelli with Gorgonzola, Peas & Walnuts

Serves 4

Ingredients

1 (16 oz.) pkg. Hannaford gemelli pasta
1/3 cup light cream
2 1/2 cups frozen peas, thawed
3/4 cup crumbled Gorgonzola cheese, divided
1/2 cup chopped walnuts
2 scallions, ends trimmed, thinly sliced

Directions

• Prepare gemelli according to package. Reserve 1/3 cup pasta cooking water. Set aside. Drain gemelli and return to pot.
• Add light cream and peas to a skillet over medium heat. Gently simmer until peas are tender, about 5 minutes. Do not boil or cream will separate. Stir in 1/2 cup Gorgonzola. Turn off heat. Stir to melt cheese.
• Pour sauce and reserved pasta water over the gemelli. Toss well. Add remaining Gorgonzola and walnuts. Toss well.
• Divide gemelli among 4 pasta bowls and garnish with scallions. If desired, season with salt and pepper.

Wed – Lemony Tilapia with Rice Pilaf & Broccoli

Serves 4

Ingredients

1 (6 oz.) box rice pilaf
Cooking spray
1 1/2 lbs. tilapia fillets
1 tsp. paprika
3 Tbsp. butter, melted
Zest and juice from 1 lemon
1 (12 oz.) pkg. steam–in–the–bag broccoli

Directions

• Preheat oven to 400°F. Prepare rice according to package instructions.
• Grease a baking sheet with cooking spray. Place tilapia fillets onto sheet and sprinkle with paprika. If desired, season with salt and pepper. Bake 8 to 10 minutes, until cooked through. In a small bowl, whisk together the butter, lemon zest and lemon juice.
• Prepare broccoli according to package instructions.
• Serve tilapia, broccoli and rice on 4 plates. Spoon lemon sauce over tilapia.

Thu – Chicken and Tomatoes with Potatoes & Gorgonzola

Serves 4

Ingredients

4 boneless, skinless chicken breasts (about 1 3/4 lbs.)
1 pint grape tomatoes, halved
4 red bliss potatoes, washed and quartered lengthwise
3 Tbsp. prepared balsamic dressing
1 tsp. Italian seasoning
1/2 cup gorgonzola cheese crumbles (about 2 ounces)

Directions

• Preheat oven to 400°F. Place chicken into a 9 x 13–inch baking pan. In a bowl, toss tomatoes, potatoes, dressing and Italian seasoning until combined. Pour around chicken. Sprinkle gorgonzola atop chicken breasts. If desired, season with salt and pepper.
• Bake 18 to 22 minutes until chicken is cooked through and potatoes are tender.
• To serve, divide vegetables among 4 plates. Top with chicken breast.

Fri – Turkey Taco Pie

Serves 4

Ingredients

Cooking spray
1 lb. lean ground turkey
1/2 cup chopped onion
1 (1 1/4 oz.) envelope lower–sodium taco seasoning mix
1 (4 oz.) can chopped green chilies
1 1/4 cup low fat milk
3 eggs
3/4 cup baking mix, such as Bisquick
1 cup grated Mexican–blend cheese
1/2 cup Hannaford salsa
2 scallions, thinly sliced

Directions

• Preheat oven to 400°F. Spray 10-inch pie plate with cooking spray. Set aside.
• Heat a large nonstick skillet over medium heat. Add turkey and onion. Cook and stir until turkey is cooked through. Drain away any excess fat. Stir in seasoning mix and chilies. Pour into prepared pie plate.
• In a mixing bowl, whisk together milk, eggs and baking mix until smooth. Pour egg mixture over turkey mixture, making sure it covers the turkey.
• Bake 20 minutes. Sprinkle cheese on top and bake until melted and golden, 8 to 10 more minutes. Let pie rest for 5 minutes before serving.
• Garnish each serving with salsa and scallions.

Week 11

Mon – Slow Cooker Pork with Cranberry Sauce and Veggies

Serves 4

Ingredients

1 onion, thinly sliced
1 (5 lb.) boneless pork loin roast
1 (16 oz.) can whole cranberry sauce
1/3 cup French dressing
4 medium Yukon gold potatoes, washed and halved lengthwise
1 (12 oz.) steam–in–bag veggie of your choice

Directions

• Place sliced onions into slow cooker and set pork roast on top. If desired, season the pork with salt and pepper
• In a small bowl, whisk together cranberry sauce and French dressing. Pour sauce over pork.
• Set potatoes on the side of the pork. Cover and cook on low for 8 hours.
• Steam veggies per package directions.
• To serve, place potatoes on 4 plates. Set aside half the pork in a food storage container for Wednesday’s dinner. Slice remaining pork and arrange on plates. Spoon sauce over pork. Serve with steamed veggies.

Tue –Sausage and Spinach Pasta Bake

Serves 8

Ingredients

Cooking spray
1 (16 oz.) box whole grain rotini pasta
8 oz. grated mozzarella cheese, divided
1 lb. sweet or hot Italian sausage, removed from casings
1 (6 oz.) bag baby spinach, roughly chopped
1 (26 oz.) jar Hannaford pasta sauce
1 tsp. garlic powder
1 tsp. Italian seasoning
1 Tbsp. canola oil

Directions

• Preheat oven to 350°F. Spray a 9 x 13-inch baking pan with cooking spray. Set aside. Cook rotini according to package instructions, drain and return to pot.
• While rotini cooks, add oil to large saucepan over medium heat. When hot, add sausage. Stir until browned and mostly cooked through. Add spinach, stirring until wilted. Add pasta sauce, garlic and Italian seasoning. Stir until well combined.
• Pour sauce over rotini and toss well. Mix in half the cheese. Transfer the sauced pasta to the baking pan. Top with remaining cheese.
• Bake until cheese is bubbly, 15 to 20 minutes. Freeze extra portions forlunches. Note: Recipe can be made in advance and simply reheated for dinner.

Wed – Pork, Veggie and Stuffing Bake

Serves 6

Ingredients

1 (6 oz.) pkg. stuffing mix for pork Leftover slow cooker pork (from Monday), cut into bite–sized pieces 1 (10 3/4 oz.) can condensed cream of chicken soup 1/3 cup low fat sour cream 1 (16 oz.) bag frozen mixed vegetables, thawed

Directions

• Preheat oven to 400°F. Prepare stuffing mix according to package. Set aside.
• Mix pork, soup, sour cream and vegetables in a bowl. Transfer to a 9 x 13–inch baking pan. Top with stuffing.
• Bake 20 to 25 minutes until heated through.

Thu – Peanut Chicken Stir-Fry and Brown Rice

Serves 4

Ingredients

1 (7oz. box) instant brown rice
2 Tbsp. canola oil
1 1/2 lbs. boneless, skinless chicken breast, cut into bite–sized pieces
1 tsp. minced garlic
2 red bell peppers, chopped
1/3 cup dry roasted peanuts
1/2 cup Taste of Inspirations garlic peanut stir–fry sauce
2 scallions (optional)

Directions

• Prepare brown rice according to package instructions.
• Add oil to a large skillet over medium–high heat. When hot, add chicken. Cook and stir until seared on all sides. Add garlic, red peppers and peanuts. Cook and stir until peppers are crisp–tender and chicken is cooked though, 3 to 5 minutes. Add stir–fry sauce and stir to coat ingredients and to heat through.
• Dish out rice onto 4 plates. Top with stir–fry and garnish with thinly sliced scallions (optional).

Fri – Pecan Tilapia with Sweet Potatoes and Green Beans

Serves 4

Ingredients

Cooking spray
1 egg, beaten
1/3 cup bread crumbs
3 Tbsp. chopped pecans
1 1/2 lbs. tilapia fillets
1 (32 oz.) pkg. ready–to–heat mashed sweet potatoes (from our deli)
1 (12 oz.) pkg. steam-in–the–bag green beans

Directions

• Preheat oven to 400°F. Grease a baking sheet with cooking spray. Set aside.
• Add egg to a shallow plate. Mix bread crumbs and pecans together and transfer to a shallow bowl. Dip tilapia fillet into egg and then press one side into bread crumb/pecan mixture. Set each fillet onto baking sheet, breaded side up. Repeat with remaining fillets. Bake 8 to 10 minutes, until cooked through.
• While fish cooks, microwave sweet potatoes according to package. Prepare green beans according to package.
• To serve, arrange sweet potatoes, green beans and tilapia on 4 plates.

Week 12

Mon – Slow Cooker Horseradish Beef and Potatoes

Serves 4

Ingredients

4 red bliss potatoes, quartered
1/2 lb. baby carrots
1 (6 oz.) can tomato paste
1/3 cup horseradish sauce
1/2 tsp. salt
1/2 tsp. ground black pepper
1 onion, chopped
5 lb. beef pot roast

Directions

• Place potatoes and carrots into slow cooker. In a large bowl, mix together tomato paste, horseradish sauce, salt, pepper and onion until well blended.
• Roll pot roast in sauce and place into slow cooker. Pour remaining sauce over beef. Cover and cook on high for 8 hours.
• To serve, carefully transfer meat to a platter. Gently stir vegetables and sauce. Transfer half the beef to a food storage container for Wednesday’s dinner.
• Using a slotted spoon, dish out vegetables and sauce onto 4 plates. Top with thick slices of beef.

Tue – Linguini with Clam Sauce

Serves 4

Ingredients

1 (16 oz.) box whole grain linguine
3 Tbsp. butter
1 1/2 tsp. minced garlic
4 scallions, thinly sliced
3 (10 oz) cans baby clams
1/2 cup grated Parmesan, divided
2 tomatoes, chopped

Directions

• Cook linguine according to package instructions. Drain and return to pot.
• While linguine cooks, start sauce. Add butter to a large skillet over medium heat. When hot, add garlic and scallions. Cook and stir until fragrant, about 1 minute.
• Add two cans of clams to skillet. Drain the third can and add clams to skillet. Cook and stir until heated through. Season with crushed red pepper, if desired.
• Pour clam sauce over linguine and toss well. Add 1/4 cup Parmesan to linguine and toss well.
• Serve pasta in 4 bowls and garnish with tomatoes and remaining Parmesan.

Wed – Beef and Cheddar Subs with Cucumber Salad

Serves 4

Ingredients

4 sub rolls
6 slices cheddar cheese
Leftover beef from Monday
1 cucumber, peeled, halved lengthwise and sliced
4 scallions
3 Tbsp. balsamic dressing

Directions

• Preheat oven to 375°F. Split sub rolls lengthwise and line each with 1 1/2 slices cheddar cheese.
• Reheat beef in the microwave 2 to 3 minutes on high, stirring once.
• In a small bowl, toss cucumber, scallions and dressing until combined. Set aside.
• Place rolls into oven to toast and melt cheese, about 2 minutes.
• Arrange beef on each roll and serve with cucumber salad on the side.

Thu – Lentil Soup

Serves 4

Ingredients

2 Tbsp. olive oil
1 medium onion, finely chopped
1 (8 oz.) bag baby carrots, sliced
1 cup brown lentils, rinsed and picked over
1 qt. vegetable broth
1/2 cup dried apricots, finely chopped
Whole grain demi-baguette (from our bakery)

Directions

• Add oil to the bottom of a soup pot over medium-high heat. When hot, add onions, carrots and lentils. Cook and stir until onions begin to soften, about 3 minutes. Add broth and bring to a simmer. Add apricot pieces.
• Reduce heat to medium-low and cook 25 to 30 minutes, until lentils are tender. If desired, season with salt and pepper. Serve with sliced baguette.

Fri – Easy Chicken and Rice Bake

Serves 4

Ingredients

1 (10.75 oz.) can condensed cream of mushroom soup
1 1/4 cup low–sodium chicken broth
3/4 cup long grain white rice
1/2 tsp. paprika, divided
1/4 tsp. ground black pepper
4 boneless, skinless chicken breasts (about 2 lbs.)
1 (5 oz.) bag spring greens
1/4 cup balsamic dressing

Directions

• Preheat oven to 400°F. Grease a baking sheet with cooking spray. Set aside.
• Preheat oven to 375°F. In a small bowl, mix together the soup, chicken broth, rice, 1/4 tsp. paprika, and black pepper until evenly blended.
• Pour into a 9 x 13–inch baking pan. Set chicken breasts into rice mixture and sprinkle with remaining paprika. Cover and bake 40 to 45 minutes, until rice is tender and chicken is cooked though.
• Divide chicken and rice among 4 plates. Add dressing to salad greens and toss. Serve family–style.

Week 13

Mon – Slow Cooker Southwestern Chicken & Black Bean Soup

Serves 4

Ingredients

1 lb. boneless, skinless chicken thighs, cut into bite–sized pieces
1 (14.5 oz.) can low–sodium chicken broth
1 cup prepared salsa
1 1/2 tsp. minced garlic
2 tsp. ground cumin
1 (15 oz.) can black beans, rinsed and drained
1 cup frozen corn, thawed
1 medium onion, finely chopped

Directions

• Add all ingredients to the insert of your slow cooker. If desired, season with salt and pepper. Stir well until combined.
• Cover and cook on low for 8 hours.
• Stir well before serving.

Tue – Veggie Mac ’n Cheese

Serves 4

Ingredients

1 (13.25 oz.) box Hannaford whole wheat rotini pasta
1/2 cup low-sodium chicken broth
1 1/2 cups grated cheddar cheese
1/4 cup grated Parmesan cheese
1 (16 oz.) bag frozen mixed vegetables
2 Tbsp. butter
3 Tbsp. flour
3 cups milk

Directions

• Cook rotini in a large pot according to package instructions. When done, drain and return rotini to pot.
• While rotini is cooking, make the sauce. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in milk and broth, stirring constantly until mixture boils and thickens. Continue to stir until sauce is smooth. Reduce heat to low.
• Add cheeses to the sauce and stir until melted and smooth. Add vegetables to the cheese sauce. When vegetables are heated through, pour cheese sauce over the rotini and serve. If desired, season with salt and pepper.

Wed – Ham & Corn Spoon Bread Casserole with Green Beans

Serves 4

Ingredients

Nonstick cooking spray
2 eggs, beaten
1 cup low fat sour cream
1/4 cup butter, melted
2 cups diced deli ham or ham steak
1 (8 1/2 oz.) can cream–style corn
1 (11 oz.) can whole kernel corn
1 (8 1/2 oz.) pkg. corn muffin mix
1 (12 oz.) pkg. steam–in–the–bag green beans

Directions

• Preheat oven to 400°F. Grease an 8 x 8–inch baking dish with cooking spray. Set aside.
• Add all ingredients, except green beans, to a large mixing bowl. Stir well until evenly blended. Pour into baking dish.
• Bake 30 to 35 minutes, until a knife inserted in the center comes out clean. Let casserole rest 5 minutes. Prepare green beans according to package instructions.
• Divide casserole into 4 portions and serve with beans on the side.

Thu – Turkey Burgers with BBQ Sauce and Cheddar

Serves 4

Ingredients

1 1/4 lbs. ground turkey
1 1/2 tsp. seasoned salt
1 (16 oz.) can baked beans
4 slices cheddar cheese
1/3 cup prepared BBQ sauce
4 whole wheat hamburger rolls
1 lb. deli coleslaw

Directions

• In a medium bowl, mix ground turkey and seasoned salt until well–blended. Make 4 even–sized burgers. Heat beans according to package instructions.
• Cook burgers, using preferred method (frying pan, George Foreman grill, broiler, grill). Top each burger with a slice of cheese.
• Spread BBQ sauce onto rolls, top with burgers. Serve coleslaw on the side

Fri – Curried Shrimp & Rice

Serves 4

Ingredients

1 Tbsp. vegetable oil
1 leek, ends trimmed, washed well, halved lengthwise and thinly sliced
1 lb. frozen shrimp, thawed, peeled, tails removed
1 bottle prepared Indian curry sauce (ethnic specialties aisle)
3/4 cup low–sodium chicken broth
1 cup instant rice
1 (7 oz.) pkg. baby spinach, roughly chopped

Directions

• Add oil to a deep 12-inch frying pan over medium heat. When hot, add leek. Cook and stir until leek is soft, about 5 minutes.
• Add shrimp and curry sauce, cook until simmering. Add broth and instant rice. Stir until shrimp is cooked through and rice is tender, about 5 minutes.
• Slowly stir in spinach until wilted. If desired, season with salt, pepper and Tabasco and serve.

Week 14

Mon – Slow Cooker BBQ Country Spareribs

Serves 4

Ingredients

1 Tbsp. quick-cooking tapioca (Minute Tapioca)
1 medium onion, chopped
1 (16 oz.) bottle BBQ sauce
2 Tbsp. BBQ seasoning
5 lbs. country–style spareribs (these ribs have bones)
1 (16 oz.) can jumbo buttermilk biscuits
1 (12 oz.) pkg. steam–in–the–bag corn

Directions

• Add tapioca, onion, BBQ sauce, BBQ seasoning and spareribs to slow cooker insert. Stir well to combine. Cover and cook on low for 8 hours.
• For dinner, prepare biscuits and corn according to package instructions.
• Gently stir the ribs and sauce. If desired, season with salt and pepper. Transfer half of the spareribs to a food storage container for Wednesday’s dinner. Serve remaining ribs with biscuits and corn on the side.

Tue – Asian Noodle Salad with Chicken & Veggies

Serves 4

Ingredients

1 lb. boneless, skinless chicken breasts
8 oz. Hannaford whole wheat spaghetti
3/4 cup prepared Asian sesame dressing
1/2 cup thinly sliced baby carrots
4 scallions, ends trimmed, thinly sliced
1 cucumber, peeled, seeded and chopped
1 cup snow peas, strings removed, coarsely chopped

Directions

• Place a large pot of water over high heat. Cut chicken breasts into thirds. When water boils, add spaghetti and chicken pieces. Stir well. Boil until spaghetti is al dente and chicken is cooked through, about 13 minutes.
• In a large serving bowl, toss together dressing, carrots, scallions, cucumber and snow peas. Set aside.
• Drain spaghetti in a colander and run cool water over it until the chicken is cool enough to handle. Shred chicken into thin strips. Add to vegetable mixture and toss well. Add spaghetti, toss again, and serve.

Wed – BBQ Pork Sandwiches

Serves 4

Ingredients

Leftover pork from Monday
4 bulkie rolls
1 lb. prepared pasta salad (deli case)
1/2 lb. baby carrots
1/3 cup light ranch dressing

Directions

• Remove the meat from the bones. Warm pork in a microwave on high 3 to 5 minutes.
• If desired, toast bulkie rolls and fill each with hot BBQ pork.
• Serve sandwiches with pasta salad and set out the carrots to dip in dressing, family-style.

Thu – Salmon Caesar Salad

Serves 4

Ingredients

Nonstick cooking spray
1 lb. salmon fillets
1 head romaine lettuce
1 (8 oz.) container Hannaford shredded Parmesan cheese
1 cup Hannaford Caesar salad croutons
1 (8 oz.) bottle Hannaford Caesar dressing, divided

Directions

• Preheat oven to 400°F. Grease a baking sheet with cooking spray. Place salmon, skin side down, onto baking sheet. Season with salt and pepper. Bake 12 to 15 minutes, until just cooked through.
• While salmon cooks, rinse lettuce in cold water and tear into 2–inch pieces. Place into a salad spinner or gently pat dry.
• In a large serving bowl, toss lettuce, cheese, croutons and 1/2 cup dressing.
• Divide salad onto 4 plates. Top with equal portions of warm salmon and remaining salad dressing. Season with freshly ground black pepper, if desired.

Fri – Beef & Broccoli Stir–Fry

Serves 4

Ingredients

1 (7 oz.) box instant brown rice
2 Tbsp. vegetable oil
1 lb. beef stir–fry meat
3 cups broccoli florets
1 cup Taste of Inspirations stir–fry sauce

Directions

• Prepare rice according to package instructions. Add oil to a wok or deep skillet over high heat.
• When hot, add beef, cook and stir until seared on all sides. Add broccoli and 2 Tbsp. water. Stir–fry until broccoli is crisp–tender, about 4 minutes.
• Add stir–fry sauce and heat through. Stir well. Serve over rice.

Week 15

Mon – Slow Cooker Pork & White Bean Chili

Serves 6

Ingredients

1 1/2 lbs. pork sirloin cutlets, cut into bite–sized pieces
1 onion, finely chopped
1 red bell pepper, seeded and chopped
2 tsp. minced garlic
1 (14.5 oz.) can low–sodium chicken broth
2 (15 oz.) cans white beans, drained
1 pkg. low–sodium chili seasoning
2 (4 oz.) cans chopped green chilies

Directions

• Add all ingredients to the slow cooker insert. Stir well to combine. If desired, season with salt and pepper. Cover and cook on low for 8 hours.
• Stir well before serving. Freeze 2 portions for lunches.

Tue – Pasta & Spinach with Feta, Tomatoes & Chévre

Serves 4

Ingredients

1 (16 oz.) box Hannaford whole grain penne
2 (14.5 oz.) cans diced tomatoes with Italian seasonings
1 (15 oz.) can white beans, drained
1 (7 oz.) pkg. baby spinach, roughly chopped
1 cup Hannaford goat cheese crumbles (reserve leftover crumbles for Friday)

Directions

• Cook penne according to package instructions. Drain and return to pot.
• Add tomatoes and white beans to a large saucepan over medium heat. Simmer for 10 minutes. Slowly stir in spinach until wilted. If desired, season with salt and pepper.
• Pour sauce over penne and toss well. Garnish with goat cheese crumbles and serve.

Wed – Pesto Haddock & Red Pepper Sauté with Garlic Bread

Serves 4

Ingredients

Nonstick cooking spray
1 1/4 lbs. haddock
1/4 cup prepared pesto (save remaining pesto for Friday)
2 sweet red bell peppers, seeded, cut into thin strips
2 Tbsp. fresh lemon juice (1 lemon)
1 Tbsp. olive oil
1 loaf frozen garlic bread

Directions

• Preheat oven to 400°F. Grease a baking sheet with cooking spray. Place haddock onto baking sheet.
• In a small mixing bowl, whisk together pesto and lemon juice. Brush onto haddock. Bake haddock 12 to 15 minutes until cooked through. At the same time, bake the bread according to package instructions.
• While the haddock cooks, add oil to a large nonstick skillet over medium–high heat. When hot, add red peppers. Season with salt and pepper. Cook and stir until crisp–tender, about 4 minutes.
• Divide peppers and haddock over 4 plates. Serve garlic bread family–style.

Thu – Cheesy Chicken & Broccoli with Rice

Serves 4

Ingredients

Nonstick cooking spray
1 1/2 lbs. boneless, skinless chicken breasts
1 (10.75 oz.) can condensed cream of chicken soup
1 (14.5 oz.) can low-sodium chicken broth
1 1/2 cups instant rice
1 (10 oz.) bag frozen chopped broccoli, thawed
1/2 cup cheddar cheese, divided

Directions

• Grease a 12–inch nonstick skillet over medium–high heat with cooking spray. Add chicken and sauté until lightly browned and cooked through, about 12 minutes.
• While chicken is cooking, prepare rice mixture. Whisk soup and broth together in a separate 12–inch skillet over medium heat until simmering. If desired, season with salt and pepper. Stir in rice and broccoli. Cook until heated through. Stir in 1/4 cup of cheese.
• Transfer chicken breasts to skillet with rice mixture. Garnish with remaining cheese.
• Serve chicken and rice mixture in 4 shallow bowls.

Fri – Steak & Chévre with Basil Mashed Potatoes and Green Beans

Serves 4

Ingredients

Nonstick cooking spray
1 lb. beef tri–tip steaks
1/2 cup goat cheese crumblest
2 Tbsp. prepared pesto
1 (32 oz.) pkg. ready–to–heat mashed potatoes (deli case)
1 (12 oz.) pkg. steam–in–the–bag green beans

Directions

• Preheat broiler. Grease broiler pan with cooking spray. Place steaks onto broiler pan and season with salt and pepper. Broil to desired doneness, turning once, 8 to 12 minutes total broiling time. While steak cooks, prepare potatoes and green beans.
• Transfer mashed potatoes to a microwave–safe bowl, stir in goat cheese and pesto. Heat mashed potatoes according to package instructions.
• Heat green beans according to package instructions. Serve steak with potatoes and beans on the side.

Week 16

Mon –Slow Cooker Chicken & Dumplings

Serves 4 (plus soup base for Wednesday)

Ingredients

3 lbs. boneless, skinless chicken thighs, cut into bite-sized pieces
1 (10.75 oz.) can condensed cream of chicken soup
2 (16 oz.) bags frozen mixed vegetables, thawed
1 onion, finely chopped
1 tsp. celery seeds
1 (1 oz.) envelope dry onion soup mix
1 (8 oz.) can buttermilk biscuits

Directions

• Add ingredients except biscuits to slow cooker insert. Stir well. If desired, season with salt and pepper. Cover and cook on low for 8 hours.
• Increase slow cooker temperature to high. Cut biscuits in half. Stir chicken mixture well. Using biscuit halves, make a layer of “dumplings” on top of the stew. Cover and cook on high 25 to 35 minutes, until dumplings are cooked through in the center.
• To serve, place dumplings in each of 4 shallow bowls. Stir the chicken and transfer half of the mixture to a food storage container for Wednesday’s dinner. Spoon remaining chicken over dumplings.

Tue – Gemelli Pasta with Arugula & Bacon

Serves 4

Ingredients

1 (16 oz.) pkg. gemelli pasta
2 Tbsp. olive oil
6 slices Hannaford pre–cooked bacon, chopped
1 Tbsp. minced garlic
1 (14.5 oz.) can petite diced tomatoes
1 (7 oz.) pkg. baby arugula, roughly chopped

Directions

• Cook gemelli according to package instructions, drain, and return to pot
• Add olive oil to a large skillet over medium heat. When hot, add bacon. Cook and stir until crispy. Add garlic and stir until fragrant, about 30 seconds. Add tomatoes and simmer mixture for 5 minutes. Slowly add arugula, stirring until wilted. Season with salt and pepper.
• Pour sauce over gemelli, toss well, and serve.

Wed – Chicken Noodle Soup

Serves 4

Ingredients

8 oz. egg noodles
1 qt. low–sodium chicken broth
Leftover chicken and vegetables from Monday
3 Tbsp. fresh parsley, finely chopped (optional)

Directions

• Cook egg noodles according to package instructions.
• Add chicken broth and leftover chicken mixture to a large pot over medium heat. Stir well and bring to a simmer. Add cooked egg noodles. Mix well. Season with salt and pepper. If using, stir in parsley.
• Ladle soup into 4 bowls and serve.

Thu – Crispy Fish Tacos

Serves 4 (2 tacos per person)

Ingredients

1 (18 ct.) box frozen crispy fish sticks
1 cup low fat sour cream
1 Tbsp. chili powder
1 tomato, chopped
1 1/2 cups shredded iceberg lettuce
2 scallions, thinly sliced
8 (6–inch) soft flour tortillas
1 fresh lime, cut into 8 wedges

Directions

• Prepare fish sticks according to package instructions.
• Whisk together sour cream and chili powder in a small bowl. Set aside.
• When fish sticks are done, wrap tortillas in paper towels and microwave 30 to 45 seconds until heated through.
• Serve all of the ingredients family-style. Each taco should be made with a tortilla, fish sticks, seasoned sour cream, vegetables and a squeeze of fresh lime.

Fri – Cajun Shrimp & Potatoes

Serves 4

Ingredients

2 Tbsp. olive oil
1 medium onion, finely chopped
1 celery stalk, finely chopped
2 tsp. Cajun seasoning
1 (16 oz.) pkg. diced pre–cooked potatoes (produce dept.)
1 lb. shrimp, peeled and tails removed
2 scallions, thinly sliced
1/4 cup real bacon bits (salad aisle)

Directions

• Add oil to a 12–inch frying pan over medium heat. When hot, add onion, celery and Cajun seasoning. Cook and stir until onion begins to soften, about 5 minutes. Add potatoes, shrimp and scallions. Stir to mix well. Cover and cook until potatoes are heated through and shrimp are cooked, 7 to 10 minutes. Stir occasionally.
• If desired, season with salt, black pepper and Tabasco. Garnish with bacon bits and serve.